Green Coconut Chutney | South Indian Coconut Coriander Chutney

Green coconut chutney recipe / coconut coriander chutney – easy South Indian style chutney for idli, dosa or uttapam. This recipe has fresh coriander leaves blended with coconut and spices and is a perfect accompaniment to any South Indian breakfast or snacks. I love the lovely natural green color of this chutney and the wonderful aroma that coriander leaves impart to this chutney.

I usually make a simple white coconut chutney for breakfast, but when I have some fresh coriander / cilantro leaves in hand, I end up making this green coconut coriander chutney. This is not too often, because coriander leaves don’t remain fresh for long and by the time I decide to make a chutney out of it, I only get to see wilted leaves! You do need to use fresh leaves in this chutney for a nice aromatic chutney.

We generally garnish our curries with chopped coriander leaves which adds a nice flavor to the curry. These coriander or cilantro leaves are nutritious too as they are a great source of vitmain A, vitamin K and vitamin C as well as a good source of dietary fiber. The addition of these leaves makes a simple coconut chutney healthier and with a wonderful taste too.

Green Coconut Chutney | Coconut Coriander Chutney Recipe

green coconut coriander chutney recipe - an aromatic chutney using fresh coriander or cilantro leaves and coconut along with spices. A perfect accompaniment to South Indian idli, dosa or uttapam or other snacks.

Author: Jiya Jesh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 3-4

Ingredients

3/4 cup grated coconut / thengai / nariyal

1/2 cup ( packed ) chopped coriander leaves / cilantro / kothamalli

1/2 tsp chopped ginger

1 green chilli

1 1/2 tsp chana dal / split bengal gram dal / split chickpeas

1 tsp urad dal / husked black gram / ulutham paruppu

small marble-sized tamarind

1 tsp oil

Salt to taste

For Seasoning

1/4 tsp mustard seeds

1/2 tsp oil

Instructions

Pick the coriander leaves along with tender stems and wash them thoroughly. Chop the washed coriander leaves.

Now add the chopped ginger and chopped coriander leaves along with the tamarind. Saute for just a minute. Remove from heat and let this cool down slightly.

Add the grated coconut and chopped green chilli along with salt and transfer the contents to a blender or mixer. Blend the ingredients to a fine paste by adding little water. Transfer the chutney to a serving bowl.

For seasoning, heat oil in a small pan. Add mustard seeds and when they splutter, remove from heat and pour over the chutney and mix well.

Green coconut coriander chutney is ready to be served with idli or dosa.